1
can (14 oz) fat-free sweetened condensed milk (not evaporated)
1
can (12 oz) evaporated fat-free milk
1/2
cup fat-free (skim) milk or fat-free half-and-half
1
container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed
Sliced fresh strawberries, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
2
In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3
Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
4
In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
5
Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.
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This moist cake gets its name because it's soaked in three milks ("tres leches" in Spanish). The cake can vary by region, sometimes containing fruit or chocolate, but the three-milk soaking is the key to its authenticity.
Fresh raspberries would be equally as nice as serving with fresh strawberries.
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Nutrition Facts are not available for this recipe
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